Low Carb Nigerian Okro Soup
Dive into the irresistible flavors of *Low Carb Nigerian Okro Soup*, a vibrant and nutrient-packed African delicacy that's perfect for anyone embracing a low-carb lifestyle. This wholesome recipe features tender chicken breast, fresh okra, and a hint of leafy greens like spinach or kale, all simmered in a rich and aromatic base of palm oil, crayfish, and traditional spices. Packed with bold flavors from garlic, ginger, and ground chili pepper, this soup is a delightful fusion of taste and health. With just 20 minutes of prep and a total of 40 minutes on the stove, it's a quick and satisfying meal for four. Serve it hot as a hearty standalone dish or alongside your favorite low-carb sides for a comforting taste of Nigerian cuisine. Perfect for keto, paleo, or anyone craving a flavorful, guilt-free soup!
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Ingredients
- 300 grams Fresh okra
- 250 grams Chicken breast
- 100 grams Spinach or kale
- 3 tablespoons Palm oil
- 2 tablespoons Crayfish
- 1 teaspoon Ground chili pepper
- 1 medium Onion
- 2 Garlic cloves
- 1 inch Ginger
- 1 Beef bouillon cube
- 500 milliliters Water
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Directions
Step 1
Begin by thoroughly washing the okra. Slice off the tops and then slice into thin rounds. Set aside.
Step 2
Chop the chicken breast into bite-sized pieces. Mince the garlic, ginger, and onion.
Step 3
In a large pot, heat the palm oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant, about 3-5 minutes.
Step 4
Stir in the chopped chicken breast and cook until the chicken is no longer pink on the outside, about 5-7 minutes.
Step 5
Add the sliced okra to the pot, followed by the crayfish, ground chili pepper, salt, and black pepper. Stir well to combine.
Step 6
Dissolve the beef bouillon cube in a small amount of the water and add it to the pot.
Step 7
Pour in the remaining water, stir, and bring the mixture to a boil.
Step 8
Once boiling, reduce the heat to a simmer and cook for 20 minutes, allowing the flavors to meld and the okra to become tender.
Step 9
Chop the spinach or kale and add it to the soup during the last 5 minutes of cooking. Stir to incorporate.
Step 10
Taste the soup and adjust seasoning as needed before serving hot.
Nutrition Facts
| Serving size | (1404.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 964.4 |
| Total Fat 53.3g | 0% |
| Saturated Fat 23.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 239.3mg | 0% |
| Sodium 4217.0mg | 0% |
| Total Carbohydrate 48.5g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 12.3g | |
| Protein 86.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 468.3mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 2624.6mg | 0% |
Source of Calories